Following the epic success of our tipsy chocolates and cacao-centred liqueurs, we’ve created a whole new collection of chocolate liqueurs.

Quite simply, ‘chocolate liqueur’ describes liqueur that tastes like chocolate — shocking, we know. But jokes aside, whoever thought to combine the delights of an alcoholic base with the blissful indulgence of chocolate was onto a winner. This is one of the most unapologetically luxurious flavour combinations in culinary history.

Here’s a bit about our latest liqueurs and how to best use them.

What Is Chocolate Liqueur?

A chocolate liqueur takes a distilled spirit such as whiskey or vodka and adds chocolate along with some additional flavours such as orange or mint to give it an essence of that ‘special something’.

We tend to view chocolate liqueurs as being a rather modern invention, with vivid memories of being smugly served chocolate martinis by our hosts at noughties dinner parties. However, the history of chocolate liqueur goes way back, showing this tipple has truly stood the test of time.

Back in 1994, numerous chocolate brands hop on the chocolate liqueur train, bringing their own products to the market in a bid to capitalise on the 1990’s ‘chocolate craze.’

However, recipes have been found for this chocolate concoction in cookbooks throughout history — from a French pharmacy manual in 1803 to an 1825 American cookbook archived in South Carolina. Some sources even suggest that ‘chocolat en liqueur’ was produced and sold in France as early as 1666 and we know that in 18th-century New England a ‘chocolate wine’ was a much-loved drink.

Nassim Taleb, one of the most poignant thinkers of our time, observes that the ultimate definer of everything is time, refusing to drink anything less than a thousand years old. Whilst we can’t say that chocolate liqueur has been around this long — its two key ingredients certainly have been not just in existence, but lauded, worshipped, and even fought over since time immemorial. That’s enough evidence of greatness for us.

There are three general types of chocolate liqueur that you should know about: your standard chocolate liqueur — a strong, sweet alcoholic drink using distilled spirits, flavoured with chocolate but without any cream, chocolate cream liqueur — adding dairy to the blend, and creme de cacao — made from cacao beans instead of chocolate or cacao, and which ironically, doesn’t contain any cream, with the ‘creme’ referring instead to the drink’s creamy texture.

Our New Chocolate Liqueur Flavours

Chocolate Velvetised™ Cream

Deeply chocolatey. Elevated with the warmth of vodka.

Salted Caramel Velvetised™ Cream

Malty, not-too-sweet caramel-milk chocolate with a dash of salt meets crisp, contemporary vodka, soothed with the perfect balance of cream.

Espresso Martini Velvetised™ Cream

Punchy yet smooth notes of coffee, and crisp warm vodka, mellowed with creamy white chocolate for a fresh take on the classic cocktail.

What Can You Use Chocolate Liqueur for?

People are often surprised at the versatility of chocolate liqueur, but really, as a melody of two historically fundamental (yet indulgent) bases, it’s only logical that what started as a delicacy has managed to charm its way into the cupboards and pantries of in-the-know cocktail connoisseurs.

Cocktails

A quick search on the internet will bring up numerous cocktail recipes, but here are a few that we think are worth a try if you’re new to experimenting with chocolate liqueur. These should taste fantastic with any of our liqueur flavours, so feel free to add tweaks and twists to your liking.

Bourbon Truffle

The finest bourbon truffle made sippable. Premium dark chocolate, vodka and bourbon meet in a sophisticated
harmony, cut with a lingering berry finish.

• 25ml Woodford Reserve
• 40ml Velvetised Chocolate
• 10ml Chambord
• Glassware: Rocks
• Shaken

Chocolate Amour

Dessert made drinkable. Real chocolate, melted into vodka

and cream, lifted with refreshing citrus notes.

• 50ml Velvetised Chocolate
• 5ml Cointreau,
• 5ml Amaretto,
• Glassware: Rocks
• Stirred

Velvetised™ Rising Sun

Sink into a soft caress of silky-smooth caramel and cream, warmed with vodka and honeyed Tequila.

• 50ml Velvetised Salted Caramel
• 15ml El Jimador Bianco
• Honey
• Glass: Rocks
• Stirred

Espresso Martini Luxe.

The smoothest, silkiest expression of the classic cocktail – as imagined by a chocolatier. Real melted chocolate meets espresso and cream, warmed through with premium rum.

• 45ml Velvetised Espresso Martini
• 25ml Diplomatico rum
• 25ml Espresso
• 5ml Vanilla syrup
• Glassware: Coupe
• Shaken

Velvetised Martini.

Deep chocolate notes, creamy finish and warming boozy undertones. Smooth & decadent.

• 65ml Velvetised Chocolate
• 15ml Diplomatico rum
• Glassware: Martini
• Shaken or stirred.

Food

At Hotel Chocolat we firmly believe the delights of chocolate liqueur shouldn’t be limited to just drinks — what a waste! Oh no no, chocolate liqueur can actually be used to add the perfect kick to most chocolate-based desserts. Here are a few we think you’ll love.

Chocolatier’s Pudding

• 125ml your choice of Hotel Chocolat Chocolate Cream Liqueur (we think the Salted Caramel & Clementine works perfectly)
• 150g self-raising flour
• 240g brown sugar
• 50g Hotel Chocolat Classic Hot Chocolate 70%
• 125ml milk
• 40g melted butter
• 1 egg (whisked)
• 435ml boiling water
• Vanilla ice-cream to serve

First, preheat your oven to 180°C. Grease eight small oven-proof dishes and place them on your oven tray. Place half the sugar and half the hot chocolate to the side. Add the flour, the rest of the sugar and hot chocolate, the milk, butter, and egg into a mixing bowl and combine. Pour the mixture evenly into each dish.

Sift the remaining sugar and hot chocolate over each dish. Also, pour the boiling water and chocolate cream liqueur evenly over the dishes.

Bake for 15 – 20 minutes or until you see cake tops forming. Leave to cool for a few minutes before serving warm with vanilla ice cream.

Chocolate Espresso Mousse

• 200g Hotel Chocolat chocolate of your choice (milk or dark)
• 4 eggs, separated
• 1 tbsp. Hotel Chocolat Espresso Martini Chocolate Cream Liqueur
• 300 ml thickened cream
• Grated chocolate for serving

Place a heat-resistant bowl set over a saucepan of simmering water without the base touching the water. Break your chocolate into the bowl. Stir for two minutes until melted and remove from the heat.

Blend in the egg yolks and chocolate liqueur and leave to cool. Then, in a large bowl, whip the cream. When you see soft peaks form it is ready to combine with the chocolate mixture.

In another bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the chocolate mixture until well combined.

You can then choose to spoon the mixture into individual dishes (for a sophisticated touch) or a larger dish if this is easier. Cover the mousse and let it chill overnight until it is firm. The chilling is the most important part, so make sure you plan in advance.

Serve with a sprinkle of grated chocolate.

This coffee-dessert ‘two in one’ serves as an impressive twist on the post-dinner digestif that’s bound to impress your guests.

Should You Keep Your Chocolate Liqueur in the Fridge?

We recommend that you keep your liqueurs in a cool dry place away from strong odours. This helps to preserve the perfectly balanced taste of your liqueur and avoids disappointment when you go to make your next glass.

Your unopened chocolate liqueur will generally remain in good quality for two years, although it can last longer than this. It is also important that you don’t expose the liqueur to heat or light during storage — this is a good rule of thumb for all alcohols. If your bottle develops a strange odour, flavour, or discolouration, it may have spoiled and should be discarded.

You can also keep your bottle in the fridge once opened if you wish, but this is up to you.

Just remember to shake before use to redistribute any settled contents.
Learn more about chocolate and find inspiration by checking out our other blog articles.